NY Times Chocolate Chip Cookies

My dad is a pretty darn good cook. We always have fun in the kitchen together making differing things. He makes awesome sandwiches. Can grill anything. But one thing he’s the king of is making chocolate chip cookies. He’s been king for as long as I can remember. His recipe tastes great and is always baked with love.

I’ll always remember how he likes to use brown paper grocery bags to lay them out on all over the counters to cool. And how awesome the kitchen smells. That he says the trick is to let it mix for a long time in the Kitchen Aid.

But now I’m in a bit of a predicament. Having a crisis of identity of sorts. My dad has always made the best cookies, until now. I’m pretty sure I’ve found a chocolate chip cookie recipe that I like even better than my dad’s. It’s so bad that I think we’ll have to do a blind taste-test next time we visit. I don’t really want him to lose the title of Chocolate Chip Cookie King, but this new to me recipe is out of this world! They’re the perfect crispness on the outside and chewy in the middle. With lots of gooey chocolate inside. And I love the sprinkling of salt on top to balance all the sugar.

The traditional chocolate chip flavor of this recipe is absolutely wonderful, so close to perfect that it really might be perfect. I’ve also made a special variation with my dad in mind, since I know how much he loves pistachios. (‘Cause I love them just as much).

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. In another bowl, mix the pistachios, apricots, and white chocolate chips together until they’re evenly dispersed. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop white chocolate, pistachio, and apricot pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: For regular sized cookies, use about 3 tablespoons (Pampered Chef large cookie scoop) and bake for approximately 12 minutes.

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: For regular sized cookies, use about 3 tablespoons (Pampered Chef large cookie scoop) and bake for approximately 12 minutes.

I've seen many posts raving about these cookies. I don't know why I've waited so long to try them. Love your little cookie basket!

Mmm…love the sound of the white chocolate ones. Delicious photos!

I made these cookies, too and just posted about them! I made mine with three different types of chocolate, though, including white chocolate. Your photos are incredible!! I love the last photo and the pastel green color in the cookies.

I's been soo long since I made chooclate chip cookies. The OH has been pestering me to make him some. This is an excellent reminder! I too love the NY times chocolate chip cookie with salt sprinkled in top.

Katie, both of those cookies look heavenly. Just the right flavours =D. I'd love both!

Love the second variation, the combination sounds delicious.

The mix of the two flours seems odd. Cake flour is very low gluten and bread flour is high gluten, I wonder if it would all even out if all purpose flour was used for all of it. It would definitely be easier.

Yum! Both of those cookies look fantastic! I might have to mix up a batch (or two) this weekend!

In case anyone is interested, the http://www.TheGrinningGourmet.com tested 10 different CC cookies and the NY Times cookie came out ahead. The runner-up cookie (David Lebovitz CCC) was almost as good but does not require cake or pastry flour.

These look so delicious! I think I need some tonight! Thanks for sharing

I can’t wait to try both recipes! I grew up cooking with my father and he’s my king of cooking too – I can so relate to the feelings involved in liking my own recipes as well as one of his. I love family cooking traditions- so special & wonderful!

thanks for posting these recipes, they are amazing. Over the last 4 years the recipe that I had always used started to fail. my cookies came out flat and too buttery tasting. I decided to give your recipe a try a few weeks ago and my family and I LOVE them. The recipe was so good I made some for my preschooler’s teachers. I have made the cookies a few times a week for the last several weeks, it’s a keeper!

Hi there.
This is a must do for my family for Christmas!
I have four grandsons that think there should always….be cookies in the jar!
Just wanted to mention ice cream scoop with squeeze handles is all I use for cookies these days. So simple and cookies are always the same size! I have a small one and a standard one. Must haves for large batches of cookies.

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Hello! I'm Katie, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.